Chingudi Besara | Prwan with mustard curry

Chingudi Besara/Prawn with mustard curry is a simple yet delicious prawn curry made with mustard paste. Though there are many versions of this recipe. But the version which I am presenting today is generally cooked in Odia’s homes. They call it ‘Chingudi Besara’. I always love this curry cooked by my mother. I have twisted it slightly like I always do ☺ This is an absolutely delicious and healthy side dish for the prawn lovers. I have explained the recipe in step by step. Follow each step to get the best result. Ingredients which I have used are mentioned below.

INGREDIENTS:

500 grams of prawns

1 teaspoon turmeric powder

1 teaspoon salt

1/2 thinly sliced onion, medium size

10-12 fresh curry leaves

2 big size tomato cut into slices

1-inch size dry mango (Ambula) or 1/2 teaspoon amchur powder

6 tablespoons mustard oil

1 1/2 cup water

For masala paste

1 tablespoon mustard seed

1/2 tablespoon cumin seeds

3 garlic cloves

1 dry red chili deseeded

INSTRUCTIONS:

Properly clean and devein the prawns. Marinate with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Mix well and leave it for 10 minutes.

Soak deseeded dry red chili, cumin seeds, and mustard seeds together in water for 1/2 an hour.

Drain it and add 1/2 teaspoon salt and make a fine smooth paste. You can add 1-2 tablespoons water but not much.

Heat a pan/ kadhai. Add oil. When oil becomes hot enough add marinated prawns. Fry them for some seconds but not much. Then take them out from the oil and keep them aside.

In the same oil add sliced onions. Fry for 1 minute in medium to low flame.

Now at this point add curry leaves. Fry for another minute or until the onion becomes translucent.

Add remaining turmeric powder and the masala paste. Stir for a minute or two in low flame. Or until oil separates.

Add prawns and tomato slices. Stir and cook for 1 to 2 minutes.

Add 1.5 cups of water. Do not add too much water or it will spoil the taste. Cover and cook for 6-7 minutes.